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Classic beef and sausage manicotti
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Stuffed Meat Manicotti

Stuffed Meat Manicotti

Classic beef and sausage manicotti

Beef and sausage filling, balanced cheese, medium-thick tomato sauce — comforting old-school manicotti with lots of garlic and rich meat flavor.

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Prep Time
45 min
Cook Time
50 min
Total Time
1 hour 35 min
Yield
12–14 manicotti
Servings
8
Difficulty
medium

Ingredients

  • 1 box manicotti shells (12–14 tubes)
  • 8 oz ground beef (80/20) (225 g)
  • 8 oz mild Italian sausage (225 g)
  • 1 cup (250 g) whole milk ricotta
  • 3/4 cup (85 g) shredded mozzarella (low-moisture)
  • 1/2 cup (50 g) grated Pecorino Romano or Parmesan
  • 1 egg
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano (or 1 tbsp fresh, chopped)
  • 1 tsp Italian seasoning
  • 1 tbsp Worcestershire sauce
  • 1/8 tsp freshly grated nutmeg
  • Salt and black pepper to taste
  • 2 tbsp butter or olive oil (28 g)
  • 1 medium onion, finely diced
  • 4 oz mushrooms, sliced (cremini or white button) (115 g)
  • 8 cloves garlic, sliced or minced
  • 2 tbsp tomato paste
  • 2 (14-15 oz) cans crushed tomatoes in purée
  • 1 (14 oz) can tomato sauce
  • 1/2 tsp dried basil (or 2 tbsp fresh, chopped)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 tsp red wine vinegar (optional, recommended)
  • 1 cup shredded mozzarella
  • 1/4 cup grated Pecorino or Parmesan

Instructions

  1. Cook the Manicotti
    • Boil shells in salted boiling water for 6–7 minutes until slightly under-cooked (flexible but still firm).
    • Drain and rinse with cool water.
    • Toss with a little olive oil to prevent sticking.
    • Set aside to cool while you prepare everything else.
  2. Make the Sauce
    • Heat the butter or olive oil in a saucepan over medium heat.
    • Add mushrooms and cook 6–8 minutes until browned and their liquid has evaporated. Remove and set aside.
    • Add onion and cook 5–6 minutes until soft.
    • Add garlic and cook 1 minute (do not brown).
    • Stir in tomato paste and cook 2–3 minutes until darkened.
    • Add crushed tomatoes, tomato sauce, basil, bay leaf, salt, and pepper.
    • Return mushrooms and simmer uncovered for 25–35 minutes until thick enough to coat the back of a spoon.
    • Remove and discard bay leaf.
    • Optional finish: stir in red wine vinegar, taste, adjust salt. If using fresh basil, stir it in now.
  3. Cook the Meat Filling
    • Brown beef and sausage in a skillet over medium-high heat. Let it sear — don't stir constantly.
    • Add garlic and cook 30 seconds.
    • Stir in tomato paste and cook 2 minutes.
    • Add oregano, Italian seasoning, and Worcestershire.
    • Remove from heat and cool completely.
  4. Mix the Filling
    • In a large bowl, stir the ricotta until smooth.
    • Add the egg, mozzarella, and Pecorino and mix until well combined.
    • Stir in the cooled meat mixture, nutmeg, salt, and pepper.
    • Mix until thick and evenly blended.
  5. Stuff the Shells
    • Spoon filling into a zip-top bag and snip the corner.
    • Pipe filling into each manicotti tube.
  6. Assemble
    • Spread a layer of sauce in the bottom of a baking dish using 1½ cups of sauce.
    • Arrange stuffed manicotti in a single layer.
    • Cover with remaining sauce.
    • Top with mozzarella and Parmesan.
  7. Bake at 375°F
    • Covered with foil: 25 minutes
    • Uncovered: 10–15 minutes until bubbly and lightly browned.
    • Rest 10 minutes before serving.

Notes

  • Mild and garlic-forward: This recipe uses mild Italian sausage and 12 cloves of garlic total for a rich, aromatic flavor without overwhelming heat.

  • The nutmeg secret: Nutmeg doesn't announce itself — it just makes the ricotta taste complete and adds depth to the filling.

  • Sauce texture: A combination of crushed tomatoes in purée and tomato sauce gives this sauce a smooth, medium-thick consistency that bakes up beautifully.

  • Zip-top bag technique: Using a plastic bag with the corner cut off is the easiest, cleanest way to fill manicotti tubes. No mess, no frustration, and you can control the flow perfectly.

  • Leftovers keep refrigerated for 3–4 days. Reheat covered at 350°F for 20–25 minutes.

Make-Ahead & Freezing

Freezing unbaked manicotti: This recipe doubles beautifully. Assemble half for immediate baking and freeze the other half unbaked for later.To freeze: Assemble the manicotti in a disposable aluminum pan or freezer-safe baking dish. Spread sauce on bottom, arrange filled shells, top with remaining sauce and cheese. Cover tightly with plastic wrap, then aluminum foil. Label with date and baking instructions.Storage time: Freeze for up to 3 months.Baking from frozen: Do not thaw. Remove plastic wrap, re-cover tightly with foil. Bake at 375°F for 90 minutes covered. Remove foil and bake 15–20 minutes more until bubbly and cheese is golden. Let stand 10 minutes before serving.Thawed option: If you prefer, thaw overnight in refrigerator, then bake covered at 375°F for 45 minutes, uncover and bake 15 minutes more.

Nutrition

Serving Size: 1 of 8 servings (2 stuffed shells with sauce)

Basis: Per serving

Calories: 520kcal, Total Fat: 22g, Saturated Fat: 10.00g, Cholesterol: 85.00mg, Sodium: 780mg, Carbohydrates: 32g, Fiber: 3g, Protein: 25g, Calcium: 285.00mg, Iron: 3.00mg